How To Can Blueberries Without Extra Sugar:
1. Put your fresh blueberries into a colander and rinse with cold water. Sort through the blueberries and take out the shriveled ones and any stems.
2. Boil a pot of water (you’ll be blanching the berries in it).
3. Place the berries, about a pint worth at a time, in a cheesecloth and tie off.
4. Dip the cheesecloth into the boiling water (you might want to use tongs to hold it) and allow to blanch for around 30 seconds.
5. Place in sterilized pint-size or quart-size canning jars and seal.
6. Put the pint-size canning jars in a water bath for 15 minutes, or if you used quart-size then process for 20 minutes.
7. Store at room temperature for up to 1 year.
How To Can Blueberries With A Sugar Syrup:
1. Put your fresh (or frozen) blueberries into a colander and rinse with cold water. You can use frozen blueberries as long as the blueberries were not frozen with added sugar.
2. Sort through the blueberries and take out the shriveled ones and any stems.
3. Wash your jars in hot soapy water and boil for 10 minutes. Make sure you keep the jars hot to prevent breakage when you add the blueberries.
4. Place the canning jar lids in boiling water for 5 minutes.
5. Mix 6 cups of water with 3 cups of sugar. Heat to almost boiling.
6. Add 1 Tbsp. of lemon juice to each pint sized jar. Add in your fresh blueberries and make sure that you don’t crush them when you pack them down.
7. Fill the jars with the hot syrup leaving at least 1/2 inch of space at the top of the jar.
8. Put the pint-size canning jars in a water bath for 15 minutes, or if you used quart-size then process for 20 minutes.
9. Remove the cans from water and leave cans undisturbed for 24 hours at room temperature.
10. Store at room temperature for up to 18 months.
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